“A day without laughter is a day wasted.” –Charlie Chaplin, in a letter to his daughter.
1 large orange
1 small lemon
Juice the orange and the lemon into a glass dish and set aside.
Cut the apples into thin slices and place them into a shallow glass dish.
Pour the orange/lemon juice evenly over the apple slices. Cover and refrigerate for at least 30 minutes.
May the forces of evil become confused on the way to your house. –George Carlin.
I got this yummy recipe from my friend Julie.
- 2 cloves garlic, minced or pressed (or garlic powder)
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ tsp. kosher salt
- dash cayenne pepper or hot chili powder
- 1/3 cup chicken broth (or water with chicken bullion in it)
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
Cook until boiling and mixed well (about 10 minutes). Serve on flour tortilla. May serve with shredded cheese, diced tomatoes, shredded lettuce, chopped green onions, and low fat sour cream. *I also like to slice up some onions and green peppers – and cook them over the stove until done – and add it to the bean mixture. **I like to just squeeze a fresh lemon over everything – then add a little sour cream. It is delicious!
I got this recipe from Ourbestbites.com
- 1 lb. (actually, just a little bit more)…maybe 1 1/8 lb.) fresh green beans
1/2 lb. bacon
1/2 red onion, sliced
3-4 cloves garlic, minced or pressed
2 Tbsp. sugar
2 Tbsp. soy sauce
1/2 tsp. Kosher salt
Lots of freshly-ground pepper
Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place beans in a colander and rinse them well. Then snap the ends off and snap them in half.
Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl. Make sure your onions are sliced, garlic is pressed (or minced).
Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Pour bacon drippings out of pan (use an empty tin can like an OJ can). Return a couple tablespoons of bacon drippings to the pan. Otherwise, just use some olive oil and heat pan to medium-high heat. When the pan is hot, add onions and garlic. Give them a quick stir and then add beans to boiling water. Place colander in a clean sink. Boil for one minute; you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. After one minute, drain beans in the colander in the sink. Once beans have been drained, add them to the onions and garlic. Stir fry 2-3 more minutes. Give your sauce a quick stir and then pour on top of the beans. Keep stir-frying until the beans get kind of glazy for another 2 minutes.
Add crumbled bacon and lots of freshly-ground pepper to the beans. Keep stir frying until the sauce sticks to the beans and the bacon. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.
1 lb pkg. frozen chopped broccoli
1 can condensed cream of mushroom soup
1 jar Cheez Whiz
1 cube butter (1/2 cup)
1/2 cup diced celery
1/2 cup diced onion
1 1/3 cup Minute Rice (uncooked)
Sprinkle the frozen broccoli, rice, celery and onion in a 13×9 baking dish. Melt the butter, Cheez Whiz, and mushroom soup in a medium saucepan. Pour over the other ingredients. Mix well. Cover with foil and bake in a 350 degree oven for 45 minutes, or until rice is done.
This recipe is a great side dish but also can be made the main dish if you add a pound of diced cooked chicken breast.
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced-sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
In a saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup minced onion
- 1 cup sour cream
- 2-3 lbs. fresh green beans steamed
- 2 cups shredded sharp Cheddar cheese (or more if desired)
- French’s Dried Onions or 1/2 cup crumbled buttery round crackers
- Coarse ground pepper (to taste)
Preheat oven to 350 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add steamed green beans to the mixture and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. Sprinkle with French’s Dried Onions or the crumbled buttery round crackers. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.